Teriyaki Chicken Sheet Pan Supper

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Some of the best dinners I’ve made are born out of a need for something quick, flavorful, and satisfying without hovering over the stove. This Teriyaki Chicken Sheet Pan Supper is one of those go-to meals I reach for on weeknights when I crave something vibrant and comforting. The juicy chicken thighs, roasted with sweet bell peppers and onions, soak up a rich teriyaki glaze that’s sticky, savory, and a touch sweet—the kind of sauce that begs to be mopped up with rice.

I’ve made this dish countless times, and it never disappoints. Whether it’s for family dinner, meal prepping for the week, or even serving to friends, this sheet pan supper hits all the marks. One pan, minimal mess, and tons of flavor. Plus, it’s easily customizable depending on what’s in the fridge.

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Why You’ll Love This Teriyaki Chicken Sheet Pan Supper

• One-pan simplicity – Less cleanup, more joy.
• Perfectly glazed chicken – Sweet, salty, sticky, and umami-packed.
• Colorful roasted veggies – Tender-crisp with charred edges.
• Great for meal prep – Holds up beautifully in the fridge.
• Flexible and forgiving – Easy to swap veggies or use store-bought or homemade teriyaki sauce.

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What Kind of Chicken Should I Use for Teriyaki Chicken Sheet Pan Supper?

For the juiciest, most flavorful result, I always recommend using boneless, skinless chicken thighs. They cook evenly, absorb the teriyaki sauce beautifully, and don’t dry out like chicken breasts can. If you’re in a pinch, chicken breasts or even drumsticks can work—just be mindful of adjusting the cooking time accordingly. Thighs offer that ideal balance of tenderness and richness that pairs so well with the bold, sticky teriyaki glaze.

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Options for Substitutions

Sometimes you’ve got to work with what you have, and this recipe is more than willing to adapt:

• Chicken Breast: A leaner alternative, but slice them into even pieces so they cook at the same rate as the veggies.
• Vegetarian Swap: Try tofu or tempeh instead of chicken, and bake until crisped on the outside.
• Bell Peppers: Use any color, or sub with zucchini, broccoli florets, or snap peas.
• Red Onion: Shallots, white onions, or even chunks of leeks work in a pinch.
• Teriyaki Sauce: Bottled sauce is great, but homemade with soy sauce, garlic, ginger, honey, and sesame oil elevates the flavor.
• Gluten-Free: Use tamari instead of soy sauce and ensure your teriyaki sauce is certified gluten-free.
• Low-Sugar: Opt for a no-sugar-added teriyaki sauce or use coconut aminos with a splash of vinegar.

This is a recipe that loves creativity—don’t hesitate to personalize it.

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Ingredients for This Teriyaki Chicken Sheet Pan Supper

• Boneless, Skinless Chicken Thighs
  These are the heart of the dish—tender, juicy, and able to soak up all the savory-sweet teriyaki sauce without drying out.
• Bell Peppers (Red, Yellow, Orange)
  They bring sweetness, vibrant color, and a slight crunch, balancing the richness of the chicken.
• Red Onion
  Roasts down to a mellow sweetness that complements the sauce beautifully and adds depth to the flavor profile.
• Teriyaki Sauce
  Whether homemade or store-bought, it’s the flavor powerhouse here—bringing sweet, salty, and umami together in every bite.
• Garlic (Optional but Recommended)
  Adds a punchy, aromatic kick that deepens the overall flavor of the dish.
• Green Onions
  Sprinkled on top for a fresh, zesty finish that brightens the entire meal.
• Sesame Seeds
  These little guys add a nutty crunch and a nice visual pop to the final presentation.
• Olive Oil or Neutral Cooking Oil
  Helps the chicken and vegetables roast evenly and encourages caramelization.
• Salt & Black Pepper
  A little seasoning goes a long way to round out the flavors and enhance every bite.

Each ingredient here plays a role—whether it’s texture, taste, or aroma—and together, they create a dish that feels much fancier than the effort it takes.

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Step 1: Preheat and Prep the Pan

Start by preheating your oven to 400°F (200°C). While it heats, grab a large sheet pan and line it with parchment paper or foil for easy cleanup. Lightly oil the surface to prevent sticking.

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Step 2: Chop the Veggies

Cut your bell peppers into chunks and slice the red onion into wedges. Keep the pieces relatively uniform in size so they cook evenly. Spread them out in a single layer on the prepared sheet pan.

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Step 3: Arrange the Chicken

Place the chicken thighs among the vegetables. Make sure each piece lies flat for even roasting and has some room to breathe—crowding the pan can lead to steaming instead of roasting.

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Step 4: Season and Drizzle

Drizzle olive oil over everything and sprinkle with salt and pepper. Add minced garlic if you’re using it. Then pour about half of your teriyaki sauce over the chicken and vegetables. Toss gently to coat everything in that delicious glaze.

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Step 5: Bake It

Pop the sheet pan into the preheated oven and roast for 25 minutes. At this point, the veggies should be tender and the chicken nearly cooked through.

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Step 6: Glaze and Broil

Remove the pan, brush or spoon the remaining teriyaki sauce over the chicken, and return to the oven under the broiler for 5–7 minutes. This gives the chicken a sticky, caramelized finish that’s absolutely irresistible.

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Step 7: Garnish and Serve

Once out of the oven, let the chicken rest for a couple of minutes. Then sprinkle with sesame seeds and chopped green onions before serving.

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How Long to Cook the Teriyaki Chicken Sheet Pan Supper

The full cooking time is typically around 30 to 35 minutes:

• Roasting Time: 25 minutes at 400°F (200°C) to cook the chicken and soften the vegetables.
• Broiling Time: An additional 5–7 minutes to achieve that beautiful caramelized glaze on the chicken.

Always check that the internal temperature of the chicken reaches 165°F (74°C) for food safety.

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Tips for Perfect Teriyaki Chicken Sheet Pan Supper

• Use a Large Sheet Pan: Crowding leads to steaming. Spread everything out so the veggies roast and the chicken gets that delicious char.
• Pat the Chicken Dry: Removing excess moisture helps the sauce cling better and ensures a better sear.
• Add Sauce in Layers: Reserve some teriyaki sauce for the final minutes under the broiler to get a glossy, sticky finish.
• Cut Vegetables Evenly: Uniform sizes mean even roasting—no burnt edges or undercooked chunks.
• Broil with Caution: Keep a close eye during broiling. It can go from perfect to burnt in seconds.
• Use Parchment or Foil: For easy cleanup, and to avoid sticking—especially important when the sauce thickens and caramelizes.

With just a bit of attention to detail, this meal turns out consistently impressive and delicious every single time.

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Watch Out for These Mistakes While Cooking

• Using Cold Chicken: Let the chicken sit out for 15–20 minutes to take the chill off. Cold meat straight from the fridge cooks unevenly.
• Skipping the Final Sauce Glaze: That second hit of teriyaki under the broiler is key for the sticky, caramelized coating. Don’t skip it.
• Overcrowding the Pan: When the ingredients are piled too close, they steam instead of roast. Use two pans if needed.
• Using Too Much Sauce Initially: Pouring all the sauce at once can cause it to burn. Add some at the end for that perfect shine.
• Undercutting Broil Time: You want some char and caramelization—don’t be afraid of a bit of browning on the edges.
• Overcooking the Veggies: Add delicate vegetables (like zucchini or snap peas) later if you’re using them, so they don’t get mushy.

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What to Serve With Teriyaki Chicken Sheet Pan Supper?

Steamed Jasmine Rice

Soft, fluffy rice soaks up all that extra teriyaki goodness perfectly.

Garlic Fried Rice

Add even more flavor with a simple fried rice tossed with garlic, scallions, and sesame oil.

Sesame Noodles

Chilled or warm, sesame noodles make a nutty, savory side that pairs beautifully.

Roasted Sweet Potatoes

A slightly sweet and earthy side that balances the savory umami of the chicken.

Asian Cucumber Salad

A crunchy, refreshing contrast to the warm and sticky main.

Miso Soup

A light, comforting addition that adds depth without heaviness.

Sautéed Bok Choy

Quick-cooked greens with garlic and a splash of soy bring freshness to the plate.

Pineapple Chunks or Mango Slices

For a cool, juicy finish, fruit complements the teriyaki flavor wonderfully.

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Storage Instructions

This Teriyaki Chicken Sheet Pan Supper stores incredibly well, making it perfect for meal prep:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
• Freezer: For longer storage, freeze the cooked and cooled chicken and vegetables in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal Prep Tip: Store the sauce separately if planning ahead, then add it fresh during the final broil for best texture and flavor.

Keeping everything airtight and well-sealed ensures the veggies don’t go soggy and the chicken stays tender.

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Estimated Nutrition (Per Serving – Approx. 4 Servings)

• Calories: 390–420 kcal
• Protein: 30–35g
• Carbohydrates: 18–22g
• Sugars: 9–12g
• Fat: 20–24g
• Saturated Fat: 4–6g
• Sodium: 800–1000mg (varies based on teriyaki sauce used)
• Fiber: 2–3g

Note: Nutrition will vary depending on specific brands of teriyaki sauce, oil, and chicken cuts used.

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Frequently Asked Questions

What cut of chicken works best for this recipe?

Boneless, skinless chicken thighs are ideal because they stay juicy and absorb the sauce well. You can also use breasts or even drumsticks with adjusted cooking times.

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Can I make this recipe ahead of time?

Absolutely! You can prep all the ingredients and store them in the fridge, then roast and broil just before serving. It’s also great for meal prep since it reheats beautifully.

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Is homemade teriyaki sauce better than store-bought?

Homemade gives you control over ingredients and sweetness, but a high-quality store-bought sauce works great for convenience.

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What if I don’t have a broiler?

No problem. You can simply bake it a bit longer at a slightly higher temperature (around 425°F) during the last 5 minutes to help caramelize the sauce.

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Can I use frozen vegetables?

Yes, but thaw and pat them dry first. Excess moisture can cause steaming instead of roasting, which affects texture.

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How do I avoid the chicken becoming dry?

Don’t overcook it. Stick to thighs for more forgiveness, and watch closely during the broil stage. Use a meat thermometer for best results.

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Can I make it spicy?

Definitely. Add a squirt of sriracha or sprinkle red pepper flakes over the chicken before baking, or mix chili paste into your teriyaki sauce.

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Is this recipe gluten-free?

Only if you use a gluten-free teriyaki sauce or swap soy sauce with tamari. Always check labels to be sure.

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Conclusion

Teriyaki Chicken Sheet Pan Supper is a deliciously low-effort, high-reward dinner that brings big flavor without the kitchen chaos. It’s got everything you need—protein, veggies, and a killer sauce—all on one tray. Whether you’re a meal-prep master or a weeknight dinner warrior, this recipe has your back. Give it a try once, and it’s likely to land on your permanent rotation.

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